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Prep Time: 25 Minutes Cook Time: 13 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Recipe may also be prepared in a lightly greased 11- x 7-inch baking dish. Reduce dressing to 1/4 cup and cheese to 1 1/2 cups. Bake at 425° for 5 to 8 minutes or until cheese is melted and lightly browned. Ingredients:
5 plum tomatoes, cut into 1/4-inch slices |
1 (12 ounce) jar roasted red peppers, drained and chopped |
1/2 cup italian vinaigrette dressing |
1 1/4 lbs unpeeled large raw shrimp |
1/2 cup baking mix |
1 tablespoon salt-free cajun seasoning |
3 tablespoons butter, divided |
2 cups shredded provolone cheese |
fresh parsley |
Directions:
1. Combine first 3 ingredients; spoon evenly into 4 (1 1/2-cup) lightly greased individual baking dishes. Set aside.
2. Peel shrimp, and devein, if desired.
3. Combine baking mix and Cajun seasoning. Dredge shrimp in mixture.
4. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat; add half of shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Repeat with remaining 1 1/2 tablespoons butter and shrimp.
5. Spoon shrimp evenly over tomato mixture. Sprinkle evenly with cheese.
6. Broil 5 inches from heat 3 minutes or until cheese is melted and lightly browned. Garnish, if desired.
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